Butter Chicken

2 chicken breasts (4 halves), diced (1 inch)
1 1/2 tbsp unsalted butter
1 medium onion, chopped
1/2 tsp cinnamon, ground
2 tsp grated fresh ginger root
3 garlic cloves, chopped
6 cardamom cloves (whole)
1 1/2 tsp curcuma, ground
2 tbsp garam masala, ground
2 dry rhasampatti peppers, chopped
1 1/2 tomato paste
1 can Aylmer accents spicy peppers tomatoes
1/2 cup 2% plain yogurt
1/4 cup 15% cooking cream
1 1/2 tbsp fresh coriandre, chopped
salt and pepper

In a medium-size saucepan, heat the oil over medium heat. Cook the onion and cinnamon for 3-4 minutes. Add the ginger, garlic, cardamom cloves, curcuma, garam masala and dry pepper and cook for 1 more minute.

2. Add the chicken and cook until the dices are no longer pink.

3. Add the tomato paste and canned tomates and mix well. Cover, lower the heat and simmer for 25 minutes.

4. In the mean time, mix the yogurt and cream. Leave it on the counter so it warms up a little bit. Add this mix to the chicken after the 25 minutes and stir (do not let it boil). Serve over rice - add the fresh coriandre on the dish).

Serving Size: 4 servings (main dishes)

Number of Servings: 4

Recipe submitted by SparkPeople user LUCIANOZAB.